Introducing our 𝘚𝘦𝘢 𝘣𝘢𝘴𝘴, 𝘮𝘰𝘭𝘦 𝘷𝘦𝘳𝘥𝘦, 𝘤𝘩𝘪𝘭𝘦 𝘥𝘦 á𝘳𝘣𝘰𝘭, from the 𝘱𝘭𝘢𝘵𝘰𝘴 section of our menu, a dish so beautiful that it could give Rembrandt a run for his money.
We start by preparing the fish using 𝘴𝘶𝘬𝘪𝘣𝘪𝘬𝘪 (a Japanese technique of descaling), before it spends 5 days dry aging in our walk-in. This helps to draw out any excess moisture setting us up for that crisp, crackling finish once it meets the grill.
Then we move onto the backbone of the dish, the thing that makes it all tick, our 𝘮𝘰𝘭𝘦 𝘷𝘦𝘳𝘥𝘦. A combination of garlic, onion, tomatillo, pumpkin seeds and lots of herbs and spices. The sort of rich and glossy sauce that demands every last bit be mopped up with chips long after the fish has disappeared.
Finally we build it on the plate, layer by layer. We start with the mole verde before adding our pil pil, a white sauce that cuts through the pools of luscious liquid green starting to spread out across the plate. The sea bass fillets land next before we finish the dish with a flourish of chile de árbol oil, adding a signature touch of heat.
And there you have it, a dish that even had Jay Rayner swooning in his column for the FT “Admire it. Take pictures of it. Then eat it”. We recommend doing exactly that.
{𝐏𝐀𝐈𝐑𝐄𝐃} X John Javier x Mount Kimbie DJ - 27th June. General release tickets are on sale now 🔥 Our first pairing of 2026 brings together culinary virtuoso John Javier alongside a rare DJ set from Kai Campos—one-half of the pioneering UK electronic outfit Mount Kimbie.
John Javier is the rockstar chef behind some of London’s most exciting food. From founding the critically acclaimed MASTER in Sydney to his recent reign at West London hotspot Caia, John has built a cult following for genre-defying cooking infused with bold Asian influences. For this edition of {PAIRED}, he joins forces with a true pioneer of the UK underground as Kai Campos steps behind the decks for a one-off experience unlike anything else happening in the city this summer.
Dinner + Afterparty tickets are available now via Carousel & Resident Advisor.
Expect boundary-pushing food, forward-thinking music, and an intimate collision of both worlds. Food x Music — brought to you by Carousel & AVA, in partnership with @monkeyshoulder and @estrelladamm_uk
This summer sees the arrival of two brand new suites at Ashcombe Estate, tucked away in the hayloft of a beautifully restored, centuries-old barn and set amongst the rolling hills of Guy Ritchie’s impossibly picturesque Wiltshire countryside estate.
Thoughtfully designed and generously appointed, each en-suite room offers a quietly luxurious rural escape with unbeatable views of the Cranbourn Chase (AONB).
Guests are invited to slow down and settle into the rhythm of the estate over the course of the weekend, including access to the lakeside spa featuring a wood-fired sauna and hot tub, yoga classes, wild swimming and wellness treatments.
With Saturday’s lakeside dinner at the WildKitchen taken care of by one of our world-class guest chefs, this weekend we’re joined by the ever-excellent Pablo Díaz and his compelling Guatemalan cuisine.
Across the rest of the weekend, Carousel’s seasonal food and drink offering carries things from Friday evening’s wood-fired feast in the Old Brewery through to long, leisurely breakfasts each morning.
The stay includes two nights in one of Ashcombe’s six en-suite doubles or one of the four new luxury suites, all featuring interiors by designer Edward Hurst. Add a lakeside dinner cooked by one of the best in the industry and it’s easy to see why The Times called the series “arguably the most exclusive supper club of the summer”.
Hit the link in bio to find out more.
𝘐𝘯 𝘱𝘢𝘳𝘵𝘯𝘦𝘳𝘴𝘩𝘪𝘱 𝘸𝘪𝘵𝘩 𝘊𝘩𝘢𝘮𝘱𝘢𝘨𝘯𝘦 𝘉𝘰𝘭𝘭𝘪𝘯𝘨𝘦𝘳 & 𝘌𝘈𝘜 𝘋𝘌 𝘗𝘙𝘖𝘝𝘌𝘕𝘊𝘌
This week we’re joined by Manu Núñez and Marta Morales of Batea, Barcelona’s triumphant temple to seafood.
Here, the food and drink move together. Manu’s layered, produce-led seafood cookery is matched step for step by Marta’s sharp, elegant cocktails, making this one feel less like a residency and more like being dropped directly into a buzzing Barcelona dining room.
On the menu, dishes like ‘Sea bass crudo, corn, spicy romesco, hazelnut, escarole,’ where clean, cured fish meets sweet corn in liquid form, with fermented chilli bringing unexpected heat to the romesco. Or ‘Charcoal grilled octopus, seaweed chimichurri, chorizo “suquet”. That’s octopus seared hard, grilled over coals, complemented by an equally inventive turf to its surf.
Alongside them, Marta’s cocktails: a Strawberry Negroni infused for 24 hours until bitter and fruit sit side by side, a perfectly savoury Onion Martini built from roasted onions steeped in gin, and a roasted red pepper paloma.
It’s thoughtful food, smart drinks and the kind of warm hospitality that keeps Barcelona’s in-the-know coming back to Batea time and time again.
Four nights left, don’t miss it.
{𝐏𝐀𝐈𝐑𝐄𝐃} 𝐫𝐞𝐭𝐮𝐫𝐧𝐬 𝐭𝐡𝐢𝐬 𝐬𝐮𝐦𝐦𝐞𝐫 𝐰𝐢𝐭𝐡 𝐚𝐧𝐨𝐭𝐡𝐞𝐫 𝐰𝐡𝐢𝐭𝐞-𝐡𝐨𝐭 𝐜𝐨𝐥𝐥𝐚𝐛𝐨𝐫𝐚𝐭𝐢𝐨𝐧 𝐨𝐧 𝟐𝟕𝐭𝐡 𝐉𝐮𝐧𝐞.
Our first show of the year brings together culinary virtuoso @johnjavier alongside a rare DJ set from Kai Campos—one-half of the pioneering UK electronic and indie-rock group @mountkimbie .
John Javier is the rockstar chef behind some of London’s most exciting food. From founding the critically acclaimed Sydney restaurant MASTER to his recent reign at West London hotspot Caia, John has built a cult following for his genre-defying cooking infused with Asian influences.
For this edition of {PAIRED}, he joins forces with a true pioneer of the UK underground as Kai Campos steps behind the decks to help shape a one-off experience unlike anything else happening in the city this summer.
Pre-sale sign-up is now live via the link in bio, tickets go live at 10am on Thursday.
General sale begins Friday at 10am.
Food x Music – brought to you by Carousel & AVA.
𝘪𝘯 𝘱𝘢𝘳𝘵𝘯𝘦𝘳𝘴𝘩𝘪𝘱 𝘸𝘪𝘵𝘩 @𝘮𝘰𝘯𝘬𝘦𝘺𝘴𝘩𝘰𝘶𝘭𝘥𝘦𝘳 @𝘦𝘴𝘵𝘳𝘦𝘭𝘭𝘢𝘥𝘢𝘮𝘮_𝘶𝘬
🎨 @oseastudio
Rezma Rahman’s ‘Roti Mami’ rolls into town with her globe-trotting love-letter to the thrilling flavours of Bengal.
Led by taste but fuelled by feeling, Roti Mami draws on the stories, memories and movement of the South Asian diaspora to evoke the Sylheti flavours that Rezma grew up with back home in London.
What started out as a cult Berlin supper club has evolved into an unstoppable pop-up powerhouse selling out residencies as far and wide as New York, Lagos and Melbourne. This is food that travels across cities and generations, best told through dishes like Sylheti duck ‘tacos’ of slow-cooked, shredded duck kosha folded through achar spices, served on flaky lachha paratha with burnt orange and fresh herbs; or flaky, tear-and-dip rotis to be scooped into a lighter Sylheti-style fish curry of ‘Tenga Shatkora Fish Broth, Poached Halibut, Coconut, Shatkora Oil, Green Chilli, Fresh Herbs’.
Rezma touches down on Charlotte Street for her London debut with a menu of Roti Mama classics: generous, nostalgic and made for sharing. Come hungry, bring friends, and save room for her outrageously good rasmalai ice cream.
📷 - @roktrzan
Next week we welcome Barcelona’s triumphant temple to seafood onto the guest chef pass, as chef Manu Núñez and mixologist Marta Morales of Batea join us for five nights of seasonal drinks and sensational seafood.
Batea is sister restaurant to Besta, who you might remember wowed us last year with their really rather magnificent 𝘮𝘢𝘳 𝘪 𝘮𝘶𝘯𝘵𝘢𝘯𝘺𝘢 cooking. At Batea, Manu chooses to focus his attention on the oceans alone, combining traditional Catalan and Galician influences to produce some of the most original seafood cookery in the city.
Batea turns the idea of the traditional 𝘮𝘢𝘳𝘪𝘴𝘲𝘶𝘦𝘳𝘪𝘢 on its head, bringing an altogether more layered approach in standout dishes like ‘Greater Amberjack Crudo, Corn, Spicy Romesco, Hazelnut, Escarole’; ‘Asparagus, Artichokes, Scallop, Basil “Salsa Verde”, Lemon Thyme’ and ‘Charcoal Grilled Octopus, Seaweed Chimichurri, Chorizo, “Suquet”’; all paired with Marta’s elegant and considered cocktails.
Hit the link in our bio to pull up a chair.
This weekend, we’re delighted to welcome one of Britain’s most respected chefs onto Ashcombe Estate, as Luke Selby (Evelyn’s Table, Le Manoir aux Quat’Saisons, Hide) joins us for one night of open-fire, lakeside magic on the WildKitchen for the wide-eyed, lucky few with a seat at the table.
Luke joins us fresh from launching his most ambitious project to date as Chef Partner of Palé Hall in Snowdonia, where his elegantly executed tasting menus celebrate seasonality and are shaped by the Welsh countryside with cooking that is driven by a deep respect for produce, championing local producers every step of the way.
We can’t wait to welcome this icon of British cooking through the gates of Ashcombe Estate. It might be too late to join us this weekend but hit the link in our bio to find out who else we have joining us on the WildKitchen this summer.
𝘛𝘩𝘦 𝘭𝘶𝘹𝘶𝘳𝘺 𝘤𝘰𝘶𝘯𝘵𝘳𝘺𝘴𝘪𝘥𝘦 𝘦𝘴𝘤𝘢𝘱𝘦 𝘪𝘴 𝘰𝘱𝘦𝘯 𝘵𝘰 𝘫𝘶𝘴𝘵 𝘵𝘸𝘦𝘯𝘵𝘺 𝘨𝘶𝘦𝘴𝘵𝘴 𝘢𝘵 𝘢 𝘵𝘪𝘮𝘦, 𝘢𝘤𝘳𝘰𝘴𝘴 𝘵𝘸𝘦𝘯𝘵𝘺-𝘵𝘸𝘰 𝘸𝘦𝘦𝘬𝘦𝘯𝘥𝘴, 𝘧𝘦𝘢𝘵𝘶𝘳𝘪𝘯𝘨 𝘸𝘰𝘳𝘭𝘥-𝘤𝘭𝘢𝘴𝘴 𝘨𝘶𝘦𝘴𝘵 𝘤𝘩𝘦𝘧𝘴, 𝘭𝘢𝘷𝘪𝘴𝘩 𝘪𝘯𝘵𝘦𝘳𝘪𝘰𝘳𝘴, 𝘭𝘦𝘪𝘴𝘶𝘳𝘦𝘭𝘺 𝘰𝘶𝘵𝘥𝘰𝘰𝘳 𝘱𝘶𝘳𝘴𝘶𝘪𝘵𝘴 𝘢𝘯𝘥 𝘧𝘪𝘳𝘦𝘴𝘪𝘥𝘦 𝘯𝘪𝘨𝘩𝘵𝘤𝘢𝘱𝘴 𝘪𝘯 𝘵𝘩𝘦 𝘣𝘳𝘦𝘢𝘵𝘩𝘵𝘢𝘬𝘪𝘯𝘨 𝘴𝘶𝘳𝘳𝘰𝘶𝘯𝘥𝘪𝘯𝘨𝘴 𝘰𝘧 𝘵𝘩𝘦 𝘎𝘶𝘺 𝘙𝘪𝘵𝘤𝘩𝘪𝘦’𝘴 𝘱𝘳𝘪𝘷𝘢𝘵𝘦 𝘞𝘪𝘭𝘵𝘴𝘩𝘪𝘳𝘦 𝘦𝘴𝘵𝘢𝘵𝘦.
Vusi Ndlovu is the award-winning South-African chef on a mission to unite the cornucopia of flavours that make up the African continent, one dish at a time.
Cooking almost exclusively over coals, Vusi presents a thrilling celebration of Pan-African cooking and heritage, putting under-the-radar, heirloom ingredients front and centre and reimagining what’s possible in the process.
One minute you’re in Nigeria, eating ‘Smoked Suya Spiced Carrot, Iru Yoghurt, Peanut-Chilli XO, Guanciale’, the next you’re in South Africa by way of ‘Goat Chops, Butternut Masala, Watercress’. This is food that connects cultures and regions, in full-throttle technicolour.
As Vusi puts it “We’re not trying to hide ingredients, we want to celebrate them and keep the flavours clean, focused and potent”. Get set for a residency that honours and uplifts the vibrant diversity of the African pantry into something groundbreakingly delicious.
The journey from ticket to table. A quiet choreography of co-ordination and timing.
We’re already deep in the swing of this week and looking forward to welcoming more of you through the doors.
Hit the link in our bio if you want to join us too.
𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆
This week, the guest chef dining room plays host to Adam Purcell, the Irish chef who’s been turning heads in the French capital with his faultless approach to fine-dining.
Adam joins us for five nights of certified magic, distilling years of experience working in some of Europe’s most exacting kitchens into six courses of pure cooking delight for the few wide-eyed guests lucky enough to snag a seat.
Adam’s journey has taken him from the Emerald Isle through Grégory Marchand’s Michelin-starred Frenchie (where he was made head chef of its Covent Garden outpost) before a stint at Matthew Orlando’s trailblazing Amass in Copenhagen opened him up to a whole new world of creative cooking.
He walks us through the opening gambit of his menu, a trio of snacks that perfectly encapsulate Adam’s cooking so far: ‘Pollock Collar & Cheek Beignet, Broad Beans, Mint’; ‘Irish Boxty Potato Pancake, Red Leicester, Sautéed Morels’ and ‘Fermented Oyster Mushroom Crisp, Hamachi Tartare, Smoked Cods Roe’ that offer a glimpse into exactly how he’s been winning over the Parisians.
There’s still time for you to join us, hit the link in our bio to secure your spot.
Next week, we welcome the Irish chef who’s been turning heads in the French capital as Adam Purcell steps onto the guest chef pass.
Adam’s journey has taken him from the Emerald Isle through some of Europe’s most exacting kitchens, honing his craft at Grégory Marchand’s Michelin-starred Frenchie, where he was made head chef of its Covent Garden outpost, before a stint at Matthew Orlando’s trailblazing Amass in Copenhagen opened him up to a whole new world of creative cooking. Most recently, he’s just closed the chapter on his fine-dining concept, Comptoir de Vie, part creative laboratory, part culinary theatre, there Adam delivered eight courses of magic to the few wide-eyed guests lucky enough to snag a seat at the counter.
Expect elegant yet expressive knockouts like ‘Barbecued Asparagus, Neals Yard Dairy Goats Curd, Wild Garlic Pesto, Smoked Pollock Bone Foam’ and ‘Confit Pollock, Cabbage Stem “Kimchi” Hollandaise, Grilled Red Gem Lettuce’ as Adam brings more of the faultless fine dining that made Comptoir de Vie such a hit with the Parisians.
